Barley Risotto With Asparagus and Parmesan

Barley Risotto With Asparagus and Parmesan
Kana Okada
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Hands-On Time
45
minutes
Total Time
45
minutes
Serves 4

Ingredients

5
cups
low-sodium vegetable or chicken broth
2
tablespoons
olive oil
1
large yellow onion, finely chopped
1
large clove garlic, finely chopped
1 1/2
cups
barley
1
cup
dry white wine (such as Sauvignon Blanc)
1
pound
asparagus, cut diagonally into 1-inch pieces
1/2
teaspoon
kosher salt
1/4
teaspoon
black pepper
1/2
cup
(2 ounces) grated Parmesan

Directions

  1. Warm the broth in a small saucepan over low heat. Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 7 minutes or until soft. Add the garlic and cook 1 minute more.
  2. Add the barley and cook, stirring, for 2 minutes. Stir in the wine and cook until the liquid is absorbed, about 3 minutes. Add the broth, 1/2 cup at a time, stirring occasionally and waiting until it is absorbed before adding more.
  3. Add the asparagus with the last 1/2 cup of broth and cook until tender. It should take 30 to 35 minutes for all the broth to be absorbed.
  4. Remove from heat, season with the salt and pepper, and stir in the Parmesan. Spoon into individual bowls.
Kate Merker
April 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 23 %
  • Fat 12 g
  • Sat Fat 0 g
  • Cholesterol 10 mg
  • Sodium 648 mg
  • Carbohydrate 71 g
  • Fiber 16 g
  • Sugar 8 g
  • Protein 15 g
What does this mean? See Nutrition 101.

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